Pot Roast

Name: Pot Roast
Ingredients: 1 beef top or bottom round roast (1 lb.), trimmed of all fat; 3/4 c. water; 1 c. (14 1/2 oz.) tomatoes (with juices), finely chopped; 1/4 tsp. dried thyme; 4 black peppercorns; 1 small bay leaf; 1 lb. baby carrots; 12 oz. new potatoes, halved or quartered; 2 stalks celery, cut into 1-inch pieces; 1/2 medium onion, sliced; 1 Tbsp. minced fresh parsley

11 ingredients

8 steps

Ingredients

1 beef top or bottom round roast (1 lb.), trimmed of all fat
3/4 c. water
1 c. (14 1/2 oz.) tomatoes (with juices), finely chopped
1/4 tsp. dried thyme
4 black peppercorns
1 small bay leaf
1 lb. baby carrots
12 oz. new potatoes, halved or quartered
2 stalks celery, cut into 1-inch pieces
1/2 medium onion, sliced
1 Tbsp. minced fresh parsley

Directions

1

Broil beef 4 inches from heat for 4 minutes on each side until browned.
2

Drain beef, pat with paper towels.
3

Spray large deep skillet with nonstick spray.
4

Place the beef, water, tomatoes (with juices), thyme, peppercorns and bay leaf in skillet.
5

Bring to boil, then reduce heat.
6

Cover; simmer for 2 hours.
7

Add carrots, potatoes, celery and onions.
8

Cover; simmer over low heat 45 to 60 minutes more or until beef and vegetables are tender, adding more water if needed as liquid evaporates.